MODERATE Brown Rice Gratin With Lemon, Pine Nuts and Chicken 5 cups cooked brown rice 2 cups shredded cooked chicken Zest and juice of 2 lemons ½ cup toasted pine nuts Salt and freshly ground black pepper 1 tablespoon olive oil 1 large onion, diced 4 cloves garlic, finely minced ½ cup white wine or lowsodium chicken broth 1 small bunch scallions (green onions), trimmed and chopped into ½-inch pieces 1 cup shredded Parmesan cheese, plus extra for serving Preheat oven to 375 degrees. Lightly grease the baking dish with olive oil. In a large bowl toss the cooked brown rice, shredded chicken, lemon zest, pine nuts and salt and pepper to taste. Heat the olive oil in large, deep skillet over medium heat. Add the diced onion and cook, stirring frequently, until golden and translucent, about 7 minutes. Add the garlic and continue cooking until it is fragrant and golden, about 1 to 2 minutes. Be careful not to burn. Add the lemon juice and white wine and bring to a simmer. Simmer for 5 minutes, then pour over the rice and chicken mixture and mix well. Stir in the scallions and Parmesan and spread in the prepared baking dish. (At this point, the casserole can be covered and refrigerated for up to 24 hours. Let it come to room temperature before baking.) Bake, covered, for 25 minutes, then uncover and bake for an additional 20 minutes, or until a slightly golden crust forms on top. Serve with extra Parmesan cheese if youd like. Serves 6 to 8. Source: Not Your Mothers Casseroles by Faith Durand (Harvard Common Press, 2010)
Posted on: Wed, 23 Oct 2013 13:38:11 +0000
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